Oct. 2nd, 2012

Chicken Roasted with Ginger and Cilantro
From "At Home with Madhur Jaffrey"

3 1/2 lb chicken legs, separated into drumsticks and thighs (5)
1 1/2 tsp salt
Freshly ground black pepper
1/2 tsp cayenne
1 tsp garam masala
1 tsp fresh ginger, peeled and grated
2 Tbsp plain yogurt
1 cup chopped fresh cilantro

Heat oven to 400f
Lay chicken pieces in single layer in lasagna type baking dish. Sprinkle the salt, pepper, cayenne, and garam masala evenly on both side and pat in. Now rub the ginger, yogurt, and cilantro all over them. Make sure that the chicken pieces end up skin side down. Place the baking dish in the oven for 25min. Turn chicken over. Continue to bake, basting the pan with the pan juices every 10min until chicken is cooked through and top has browned, another 35min.

Serves 4-5
Baked Chicken Curry
From "At Home with Madhur Jaffrey"

2 1/2 pounds chicken parts
1 tsp salt
Freshly ground black pepper
2 Tbsp lemon juice
2 tsp fresh ginger, peeled and grated
1 large clove garlic, crushed
5 Tbsp whole milk yogurt
1 1/2 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp cayenne
6 cardamom pods
2 Tbsp red onions or shallots, finely chopped
A little oil for basting
2 Tbsp golden raisins (if you want it a little sweeter)

Put chicken in a casserole dish so it fits easily in single layer. Add salt, lots of black pepper, and the lemon juice. Mix well and set aside for 20min.
Combine the ginger, garlic, yogurt, coriander, cumin, turmeric, cayenne, and cardamom in a bowl. Mix well. Rub the chicken with mixture, cover, and refrigerate overnight.
Heat oven to 400f
Bring the chicken to room temp. Brush top with oil and scatter the onions on top. Place in middle of oven for 30min. Turn chicken over and cook another 40min, basting every 10min with juices.

Serves 4
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